CN103471965A - Detection method for semi-gelatinized starch size - Google Patents
Detection method for semi-gelatinized starch size Download PDFInfo
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- CN103471965A CN103471965A CN2013104050005A CN201310405000A CN103471965A CN 103471965 A CN103471965 A CN 103471965A CN 2013104050005 A CN2013104050005 A CN 2013104050005A CN 201310405000 A CN201310405000 A CN 201310405000A CN 103471965 A CN103471965 A CN 103471965A
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Abstract
The invention provides a detection method for semi-gelatinized starch size. Firstly, starch is dispersed in cold water to prepare a starch emulsion with a certain concentration, and the purposes of controlling the starch gelatinizing degree is achieved by controlling the temperature and the insulation time. The intermediate state parameter indexes of semi-gelatinization starch are reflected by adopting a polarizing microscope and particle size, DSC (differential scanning calorimetry) and WXRD (wide x ray diffraction) analysis technologies. The invention aims at providing the detection method for accurately and effectively controlling the intermediate state of starch gelatinization as well as corresponding control indexes. According to the detection method, the detection technology gap in the field of size mixing of starch gelatinization is filled up and the semi-gelatinized starch size can be accurately and effectively detected.
Description
Technical field
The present invention relates to textile technology field, be specifically related to the detection method of half gelatinized starch slurries gelatinization intermediate state, belong to the detection technique of half gelatinized starch slurries of warp sizing.
Background technology
Sizing is one important procedure during weaving is produced, and it can increase through yarn intensity, keeps warp thread elasticity and elongation at break, improves the warp thread anti-wear performance.Starch is used with a long history as spinning sizing agent, nowadays the starch size use amount accounts for more than 70% of slurry total amount.
Half pasting technique of starch is the gelatinization of controlling starch, makes gelatinization fully of starch, and its half gelatinization slurries possess the features such as low sticky, viscosity stabilization, permeance property are good.There is following advantage in half gelatinized starch slurry applications in the sizing operation: middle temperature is sized mixing, room temperature starching, viscosity are low, viscosity stabilization and ative starch starching etc.Therefore, adopt half pasting technique of starch, use low coated wash principle and utilize the high viscose glue liquid solution of starch character, can solve long-term puzzlement warp sizing and permeate a difficult problem and the energy consumption problem that is difficult to take into account with coating.
Half gelatinization Sizing Technology is in developing stage, there is no index parameter and can reflect starch gelatinization can meet the index of slashing technique to which kind of degree.Be badly in need of at present the control detection method of half gelatinized starch slurries quality, instruct the half gelatinized starch slurries product that the quality of production is stable, promote the size mixing energy use efficiency of operation of the popularization of half gelatinization Sizing Technology and raising.
Summary of the invention
The invention provides the detection method of half gelatinized starch slurries.Can be used for the detection of starch gelatinization intermediateness parameter, instruct the half gelatinized starch slurries that production performance is stable.
The present invention has following beneficial effect
Half gelatinized starch technology can meet the Production requirement of low temperature or room temperature starching, for the sizing fabric of energy-saving and emission-reduction, produces, and can reduce production costs and environmentally friendly.Detection method provided by the invention, by the gelatinization intermediateness parameter of starch in the monitoring slurries, can instruct half gelatinized starch slurries of production stay in grade, meets starching and requirements of weaving process.
Embodiment
Embodiment 1 half gelatinized starch slurry viscosities are measured
Use DV-C digital display viscosity apparatus to measure half gelatinization native cornstarch slurry viscosity value prepared by 62 ℃ to 68 ℃ (1 ℃, interval) insulation 30min, measure the changing value of viscosity while reducing slurry temperature and measure the viscosity number of placing different time points half and half gelatinized starch slurries.From Fig. 1 and Fig. 2 half gelatinized starch viscosity result of variations, starch half gelatinization point should not be over 66 ℃.
Embodiment 2 half gelatinized starch polarities are observed
Get respectively the half gelatinization native cornstarch slurries that prepare of a certain amount of 62 ℃ to 68 ℃ (1 ℃, interval) insulation 30min on microslide, become unimolecular layer with the equivalent distilled water diluting, carefully covered.Obtain starch granules polarisation photo clearly by regulating eyepiece and object lens.From Fig. 3 polarized light microscopy result, half gelatinized starch Birefringence does not disappear fully, and the disappearance degree is lower than 90%.
Embodiment 3 half gelatinized starch sreen analyses
Adopt the S3500 laser particle size analyzer, native cornstarch particle prepared by 62 ℃ to 68 ℃ (1 ℃, interval) insulation 30min carries out sreen analysis.From Fig. 4 particle diameter result, half gelatinized starch particle diameter is 10: 1 to the maximum with the ratio of ative starch particle diameter.
Embodiment 4DSC detects the gelatinization degree of half gelatinized starch
Half gelatinized starch that adopts the DSC method to prepare 63 ℃ to 68 ℃ (1 ℃, interval) insulation 30min carries out the gelatinization degree test.Test condition is 40 ℃ and is warming up to 90 ℃, 5 ℃/min of heating rate.From Fig. 5 result, the half gelatinized starch gelatinization degree that the DSC method detects should not surpass 72%.
Half gelatinized starch that adopts the DSC method to prepare 63 ℃ to 68 ℃ (1 ℃, interval) insulation 30min carries out the crystallinity test.Test condition is 3 to 30 ° of sweep limits, and sweep speed is 3 °/min.From Fig. 6 result, the half gelatinized starch crystallinity that the WXRD method detects reduces should not surpass 76.8% of ative starch.
The accompanying drawing explanation
Figure 162 ℃ to 68 ℃ is incubated 30min half gelatinized starch slurry viscosity trend over time
2 ℃ to 68 ℃ insulation 30min half gelatinized starch slurry viscosity variation with temperature trend of Figure 26
2 ℃ to 68 ℃ insulation 30min half gelatinized starch slurries polarized light microscopy photos of Figure 36
Starch mean grain size in 2 ℃ to 68 ℃ insulation 30min half gelatinized starch slurries of Figure 46
In 3 ℃ to 68 ℃ insulation 30min half gelatinized starch slurries of Figure 56, the DSC of starch detects heat balance diagram
The WXRD figure of starch in 3 ℃ to 67 ℃ insulation 30min half gelatinized starch slurries of Figure 66
Claims (9)
1. the detection method of half gelatinized starch slurries is characterized in that the method comprises:
The a sampling: 4 part of half gelatinized starch slurries and the corresponding sample of getting half gelatinization carry out pre-service;
The b instrument detects: adopt respectively polarizing microscope, particle-size analyzer, DSC, WXRD instrumental analysis.
2. method as described as right 1, is characterized in that, the starch in described step a is ative starch or converted starch.
3. method as described as right 1, is characterized in that, in described step a sample pretreatment can adopt centrifugal after lower than drying or freeze drying, wherein preferably freeze drying lower than 50 ℃ after 50 ℃ of oven dry, suction filtration.
4. method as described as right 1, is characterized in that, in described step b, during polarized light microscope observing, sample should be when direct sample is diluted to the starch unimolecular layer and observes and take pictures, and wherein preferably dilutes 10 to 500 times.
5. method as described as right 1, is characterized in that, in described step b during sreen analysis, sample should be directly sampling from mixing cirtern and is diluted to suitable multiple, wherein preferably dilutes 10 to 1000 times.
6. method as described as right 1, it is characterized in that, in described step b during dsc analysis, sample should be cryodesiccated dry powder sample, while wherein detecting water with the ratio of sample higher than 2 to 1, heating rate is 2 ℃/min to 15 ℃/min, and wherein preferably sample is 1: 3 with the ratio of water, 10 ℃/min of heating rate.
7. method as described as right 1, is characterized in that, in described step b, during dsc analysis, the account form of gelatinization degree is:
8. method as described as right 1, is characterized in that, when in described step b, WXRD analyzes, sample should be cryodesiccated dry powder sample, and sweep speed is greater than 0.5 °/min, and 2 θ angular scan ranges are 3 ° to 60 °, the preferred 3 °/min of sweep speed wherein, preferably 3 ° to 30 ° of 2 θ angular scan ranges.
9. method as described as right 1, is characterized in that, when in described step b, WXRD analyzes, the account form of crystallinity is:
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107782672A (en) * | 2017-09-27 | 2018-03-09 | 珠海格力电器股份有限公司 | Congee class cooks the determination method and apparatus of degree |
| CN109830415A (en) * | 2019-01-04 | 2019-05-31 | 潍坊华鼎电子技术有限公司 | A kind of production method of booster cutout screen |
| CN111879809A (en) * | 2020-06-10 | 2020-11-03 | 中国原子能科学研究院 | Method for measuring and calculating dilution times of reaction liquid in research of crystal nucleation rate |
| CN112881458A (en) * | 2021-02-03 | 2021-06-01 | 新疆农业科学院综合试验场 | Method for rapidly determining gelatinization degree of potato flour by using differential scanning calorimeter |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1876928A (en) * | 2006-07-21 | 2006-12-13 | 苏州泰和特科技有限公司 | Middle and low temperature semi-pasted warp sizing method |
| CN101591414A (en) * | 2009-06-19 | 2009-12-02 | 东华大学 | A kind of organic montmorillonite/acrylic acid size and preparation method thereof |
| CN101892588A (en) * | 2010-07-09 | 2010-11-24 | 东华大学 | Normal-temperature size mixing and normal-temperature warp sizing method |
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2013
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1876928A (en) * | 2006-07-21 | 2006-12-13 | 苏州泰和特科技有限公司 | Middle and low temperature semi-pasted warp sizing method |
| CN101591414A (en) * | 2009-06-19 | 2009-12-02 | 东华大学 | A kind of organic montmorillonite/acrylic acid size and preparation method thereof |
| CN101892588A (en) * | 2010-07-09 | 2010-11-24 | 东华大学 | Normal-temperature size mixing and normal-temperature warp sizing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107782672A (en) * | 2017-09-27 | 2018-03-09 | 珠海格力电器股份有限公司 | Congee class cooks the determination method and apparatus of degree |
| CN109830415A (en) * | 2019-01-04 | 2019-05-31 | 潍坊华鼎电子技术有限公司 | A kind of production method of booster cutout screen |
| CN111879809A (en) * | 2020-06-10 | 2020-11-03 | 中国原子能科学研究院 | Method for measuring and calculating dilution times of reaction liquid in research of crystal nucleation rate |
| CN112881458A (en) * | 2021-02-03 | 2021-06-01 | 新疆农业科学院综合试验场 | Method for rapidly determining gelatinization degree of potato flour by using differential scanning calorimeter |
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Application publication date: 20131225 |